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bmock 01-05-2013 08:56 AM

Brisket question
I am just finishing up a 10 lb brisket cook. Started it last night. The point is probing tender. The flat has some resistance. Serving time is 4ish. What should I do? Cook till probe tender then tent with foil or wrap and throw in cooler now?


Cayman1 01-05-2013 09:23 AM

Flat needs to probe tender, not point. Might be a good time to pull it off seperate flat from point, foil flat and cook till probe tender. Make the burnt ends and throw back on for a couple of hours.

bmock 01-05-2013 09:36 AM

This is my first cook so I'm going to keep it together and try burnt ends next time.

There are some spots that probe tender on the flat and other spots that are still holding on. Should I keep cooking it?

daninnewjersey 01-05-2013 09:49 AM


Originally Posted by bmock (Post 2317560)

There are some spots that probe tender on the flat and other spots that are still holding on

Which parts of the flat are tender? Ends? Middle?

bmock 01-05-2013 09:54 AM

It's kinda hit or miss. But generally the end. The thinner part of the flat

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daninnewjersey 01-05-2013 10:10 AM

I'd suggest cracking a beer and waiting.....she will give it up....:biggrin1:

Bludawg 01-05-2013 10:17 AM

if it is probing tender in the thickest part you will be good to pull and rest. If it is cloer to the tail give it another 45 min it should be close. Hope this helps.

Bbq Bubba 01-05-2013 10:22 AM

When the thickest part of the flat is tender, pull it. If you wait until the thin part probes it will be too far gone. I would wrap loosly in foil and hold in a empty cooler.

bmock 01-05-2013 11:06 AM

Thanks for the help guys I pulled it and started a new thread showing some pics!!

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